12Month17On Sunday (Sunday), Akiko Okada's public cooking class, "New Year's Eve that delights the mind and body, learned from Akiko, was held at Seishoku Cooking School Osaka Main Campus.It is full at an early stage and is on the waiting list for cancellations.
It was a valuable opportunity to learn osechi ryori, which has been handed down from generation to generation, directly from Ms. Akiko, who has long passed on traditional Japanese food.
Osechi is eaten on the most important festival day of the year, but since it is a cooking method that brings out the umami of vegetables and beans, you can incorporate it into your regular menu and enjoy it all year round.Your family, relatives and friends will surely appreciate it.
Osechi is made every year with prayers for a good harvest, prosperity of descendants, good health, and happiness for the family, and each ingredient has a meaning.
For example, "Tazukuri" is named after the fact that small fish were scattered in the fields as fertilizer in hopes of a bountiful harvest.Tazukuri using small sardines (gomame) is a celebratory dish in both Kanto and Kansai.3of goods1It is a product.
I hope the ′′ Black Beans ′′ can work well. “Mame” originally meant robustness and health. It is an indispensable dish for New Year's dishes, as it is a pun such as "working diligently".
Kombu seaweed in “Konbumaki” is a staple of Japanese cuisine, and is used to pray for good health and longevity. It is an auspicious thing for the development of the family, which is also used for the New Year's mirror decoration, with the word "joy".
*This is a New Year's menu made in a public classroom.
·Black bean
・Tazukuri
・kinton chakin
・Pine lotus root
・ Burdock kelp roll
・Koya sand
・Simmered
・Celebration boiled rice
・zoni
・Kintsuba
・Seared burdock root
There was a variety of participants, from familiar faces to those who came to the trial lesson. “It was good for the body and delicious,” he said with a smile on his face.
